Grilled Bread Topped With Celery Heart And Goat Cheese

By Molly O'Neill

Total Time
About 15 minutes
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Featured in: THE FRENCH CONNECTION

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Ingredients

Yield:Four servings
  • 12thin slices baguette
  • 2tablespoons extra virgin olive oil
  • 1clove garlic, peeled and smashed
  • 2celery hearts, very thinly sliced
  • 6ounces aged goat cheese, cut across into very thin slices
  • 2teaspoons Sichuan peppercorns, cracked
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

228 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 10 grams protein; 348 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a grill or broiler. Brush the bread on both sides with the olive oil. Grill or broil until browned and crisp, about 2½ minutes per side. Rub the garlic clove over each bread slice. Top with slices of celery and goat cheese. Sprinkle with the cracked peppercorns and serve.

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Comments

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Lynette Metza

Delicious canape. I omitted the garlic and pepper. It was delicate and yummy! Great for appetizers or nibble with drinks.

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